First Course
Scamorze allo spiedo- creamy scamorza cheese skewered onto rosemary stems, pan seared then served with marinated baby artichokes and Dulce’s Pickled Asparagus
You don't have to cook fancy or complicated masterpieces, just good food from fresh ingredients. 
— JULIA CHILD


“Abruzzo e Molise"
Menu for July 6th thru July 31st
Scamorze allo spiedo- creamy scamorza cheese skewered onto rosemary stems, pan seared then served with marinated baby artichokes and Dulce’s Pickled Asparagus
A choice of one of the following:
Farfalline con pisselli e fave- small hand-made pasta butterflies tossed in a savory San Marzano tomato sauce with tender Viridian Farms peas, fava beans, lemon zest and fresh sheeps milk ricotta
or
Pasta alla chitarra con ragu d’agnello- fresh egg and semolina pasta cut on the traditional chitarra or “guitar” tossed with a classic ragu of Cattail Creek lamb and sweet peppers
Scapece di salmone alla vastese- a salad of wild Oregon Sockeye salmon that has been marinated in champagne vinegar, white verjus, saffron and aromatic vegetables served over baby spinach, sweet basil and Yukon gold potatoes
Dentice e calamari in purgatorio- Line caught pacific rockfish and calamari sautéed in a spicy sauce of onions, white wine, tomatoes and dried chiles. Served with roasted Gale’s Meadow farms broccoli
or
Coniglio alla grigliata misti- Mixed grill of rabbit; tender loin skewered with house made rabbit sausage and kidney served with airy potato croquettes and caramelized baby fennel
or
Lombatine pepate e fiamma- inspired by a recipe in Anna Teresa Callen’s “Food and Memories of Abruzzo” Grilled Pepper and herb crusted strip loin steak flamed with strega liquor and served with a saffron risotto stuffed pepper and a raw zucchini and mint salad
A choice of one of the following:
Formaggi - a selection of domestic and import artisanal cheeses with house made condiments
or
Dolci - a choice from a selection of our favorite desserts, including an Amaretto soufflé, zeppole - Italian cinnamon doughnuts with hazelnut gelato, local cherry bombe, and chocolate/espresso semifreddo
Fifty-five dollars per person
Information: 503-238-1464 or
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